Right the first time

The company provides a comprehensive maintenance plan to clean and service wine on tap systems ensuring optimum performance and quality wines. Line and dispensing equipment chemicals utilize either a caustic or an acid base. It is important to alternate using the two chemicals. The lines and hardware are to be cleaned at least every 3 months, or when the product is changed or replaced. Length of cleaning time can vary depending on if the wine is sterile filtered, cold & heat stable.